Gluten-free mung bean noodles and preparation method thereof
By using CaCl2 solution soaking and Cuert cell device heating technology in the preparation process of gluten-free mung bean noodles, combined with potato starch and enzyme, the problem of poor quality and characteristics of gluten-free addition and whole mung bean flour noodles was solved, and high-quality gluten-free mung bean noodles with heat relief function was prepared.
Patent Information
- Application Number
- CN202411690774.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-25
- Publication Date
- 2025-02-25
AI Technical Summary
The prior art is difficult to effectively solve the problem of poor quality and characteristics of noodles made with gluten-free addition and whole mung bean powder, especially in the dietary needs of patients with celiac disease.
Gluten-free mung bean noodles were prepared by screening high-quality mung beans, removing broken particles and pest particles, soaking in CaCl2 solution, peeling, drying and grinding, combining potato starch and enzymes, and applying simple shear flow and heating techniques using a Cuerte cell device.
It has achieved high-quality preparation of gluten-free mung bean noodles, improved the breaking rate, hardness and chewing degree of noodles, suitable for celiac patients, and has the function of relieving heat.
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Figure CN119498482A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to gluten-free mung bean noodles and a preparation method thereof. Background Art
[0002] Mung beans contain 22% to 26% protein, which is 2 to 3 times that of wheat flour. Mung beans also contain fat, carbohydrates, vitamin B1, vitamin B2, carotene, folic acid and minerals. The phospholipids contained in them include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other ingredients, which have lipid-lowering and detoxifying effects. Mung beans are a traditional and recognized food for preventing and eliminating heatstroke, and are also the preferred ingredient for dietary intervention to relieve heatstroke. Mung beans also contain high levels of polyphenols, and the heat stress regulating effect of mung beans is closely related to their high polyphenol content.
[0003] However, due to the characteristics of mung beans and the special smell produced by processing, the types of mung bean products are currently limited. In addition, mung beans have a dense natural structure and hard texture, and contain anti-nutritional factors such as trypsin inhibitors, tannins, and phytic acid, which seriously affect the digestion and absorption of nutrients, making them difficult to cook, take a long time to cook, and reduce processing utilization.
[0004] Celiac disease is an autoimmune disease in which patients show a permanent intolerance to wheat gluten protein and should follow a lifelong gluten-free diet. The lack of gluten poses a technical challenge to the bread industry. Adding additives to gluten-free dough is difficult because the lack of gluten makes its structure weaker than that of regular wheat dough.
[0005] Therefore, it is very meaningful to make gluten-deficient pasta products have a better taste while broadening the scope of use of mung beans. Summary of the invention
[0006] In view of this, the present invention discloses a gluten-free mung bean noodle and a preparation method thereof, so as to solve the problems of poor quality characteristics of noodles made from no gluten addition and whole mung bean flour.
[0007] The present invention provides a method for preparing gluten-free mung bean noodles, comprising:
[0008] 1) Select high-quality mung beans, remove damaged and diseased mung beans, and wash them clean;
[0009] 2) Soaking the washed mung beans in a CaCl2 solution;
[0010] 3) Peeling the soaked mung beans;
[0011] 4) drying the mung bean skin and the peeled mung bean;
[0012] 5) Grinding and sieving the dried mung bean husks and mung beans respectively to obtain mung bean powder and mung bean husk powder;
[0013] 6) Add potato starch, enzyme, salt and water to mung bean powder and mung bean hull powder; mix well and let them rise;
[0014] 7) The fermented dough is subjected to simple shear flow and heating using a Couette cell device to obtain gluten-free mung bean noodles that can relieve heat.
[0015] Preferably, in step 2), the concentration of the CaCl2 solution is 0.5-2%, the soaking temperature is 20-30°C, and the soaking time is 10-14h.
[0016] Preferably, in step 4), the drying temperature of the mung bean hulls and the peeled mung beans is 40-50°C.
[0017] Preferably, in step 5), the dried mung bean hulls and mung beans are ground into powder and passed through a 60-100 mesh sieve respectively.
[0018] Preferably, in step 6), potato starch, enzyme, salt, water, mung bean powder and mung bean husk powder are prepared according to the following mass ratio: 5-10 parts of mung bean husk powder, 70-90 parts of mung bean powder, 10-30 parts of potato starch, 0.05-0.2 parts of enzyme, 1-3 parts of salt and 35-45 parts of water.
[0019] Preferably, in step 7), the Couette cell device applies simple shear flow and heating parameters as follows: temperature: 90-110° C., time: 5-25 minutes, rotation speed: 5-50 rpm.
[0020] Another aspect of the present invention also provides
[0021] The gluten-free mung bean noodles prepared by the preparation method.
[0022] The present invention provides a gluten-free mung bean noodle and a preparation method thereof. In the method, mung bean powder and potato starch are combined with a Couette cell device to apply a simple shear flow and heating technology to prepare the gluten-free mung bean noodles with a heat-relieving function. The preparation method of the gluten-free mung bean noodles for relieving heat is simple, less ingredients are added, and the noodles are rich in protein and suitable for industrial production. The gluten-free mung bean noodles are not only suitable for patients with celiac disease, but also the vitexin contained in the mung bean has the effect of clearing away heat and detoxifying, which solves the defect of poor suitability of miscellaneous beans processing. The prepared noodles are rich in nutrition and have a chewy and smooth taste.
[0023] The starch in mung beans is very sticky. When combined with potato starch, it can form a stable network structure similar to gluten protein. After adding enzymes, the enzymes can enhance the cross-linking effect formed by mung bean powder and potato starch, increase the hardness of the dough, and make the noodles have a better taste. Mung beans also contain active substances such as vitexin, which have the function of relieving heat.
[0024] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present disclosure. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.
[0026] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0027] Figure 1 is the breaking rate of gluten-free noodles in the disclosed embodiments of the present invention;
[0028] Figure 2 The present invention discloses the cooking loss rate of gluten-free noodles in the embodiments. DETAILED DESCRIPTION
[0029] The present invention is further explained below in conjunction with specific implementation schemes, but it is not intended to limit the protection scope of the present invention.
[0030] The present invention provides a method for preparing gluten-free mung bean noodles, comprising the following steps:
[0031] 1) Select high-quality mung beans, remove damaged and diseased mung beans, and wash them clean;
[0032] 2) Soaking the washed mung beans in a CaCl2 solution;
[0033] 3) Peeling the soaked mung beans;
[0034] 4) drying the mung bean skin and the peeled mung bean;
[0035] 5) Grinding and sieving the dried mung bean husks and mung beans respectively to obtain mung bean powder and mung bean husk powder;
[0036] 6) Add potato starch, enzyme and salt to mung bean powder; mix well;
[0037] 7) The composite powder is subjected to simple shear flow and heating using a Couette cell apparatus to obtain gluten-free mung bean noodles for relieving heat.
[0038] = The preparation method of gluten-free mung bean noodles, by soaking mung beans in CaCl2 solution, calcium ions combine with pectin in the middle layer of mung bean cell wall to form calcium carboxylate, which will improve the stability of mung bean cell wall structure, so that after adding water, starch and water form a network structure that is not easy to break, and the breaking rate of formed noodles is reduced. Mung bean powder and potato starch are compounded, and enzymes are added to jointly make gluten-free noodles, so that the breaking rate, cooking loss rate, and soup rate of gluten-free mung bean noodles are reduced, and the hardness and chewiness are increased; a simple shear flow and heating technology is applied by a Couette cell device, so that the noodles can form a fiber structure similar to the gluten network structure. Compared with noodles prepared with wheat flour, the allergic symptoms of celiac disease patients to gluten are solved, and the nutrients such as protein, dietary fiber, and vitamin content are improved. Compared with noodles made from whole mung beans without soaking in CaCl2 solution, potato starch, and enzyme addition, the whole mung bean noodles have poor texture characteristics and sensory characteristics.
[0039] Wherein, in step 2), the concentration of the CaCl2 solution is 0.5-2%, the soaking temperature is 20-30°C, and the soaking time is 10-14h.
[0040] Wherein, in step 4), the mung bean drying temperature is 40-50°C.
[0041] Wherein, in step 5), the mung bean powder is sieved through a 60-100 mesh sieve.
[0042] Among them, in step 6), mung bean powder, potato starch, enzyme and edible salt are prepared according to the following mass ratio: 5-10 parts of mung bean skin, 70-90 parts of mung bean powder, 10-30 parts of potato starch, 0.05-0.2 parts of enzyme, 1-3 parts of edible salt, and 35-45 parts of water.
[0043] Wherein, in step 7), the parameters for applying simple shear flow and heating in the Couette cell device are: temperature: 90-110° C., time: 5-25 minutes, rotation speed: 5-50 rpm.
[0044] Mung bean is a nutritious food, rich in protein, fiber, vitamins and minerals, which helps to enhance the body's immunity and promote metabolism. It is low in fat and calories, suitable for people who want to lose weight. It is rich in antioxidants, which helps to delay aging and maintain skin health. Mung beans are soaked in CaCl2 solution to make noodles because CaCl2 can enhance the adhesion and ductility of noodles, improve the texture and taste of noodles, and promote the expansion and shaping of dough, making noodle products softer and tougher. CaCl2 has a moisturizing effect, which can extend the shelf life of noodles and maintain the softness and taste of the product. Therefore, making noodles by soaking mung beans in calcium chloride solution not only increases the nutritional value of food, but also improves the quality and taste of noodles. Using a simple shear flow and heating technology using a Couette cell device not only improves the texture and sensory properties of noodles, but also can achieve continuous operation, which is a realistic choice for commercial-scale production of noodles.
[0045] The present invention is further explained below in conjunction with specific embodiments, but is not intended to limit the protection scope of the present invention.
[0046] Embodiment 1:
[0047] The preparation method of gluten-free mung bean noodles comprises the following steps:
[0048] 1) Select high-quality mung beans, remove damaged and diseased mung beans, and wash them clean;
[0049] 2) Soaking the washed mung beans in a 0.5% CaCl2 solution at room temperature for 12 hours;
[0050] 3) Peeling the soaked mung beans;
[0051] 4) drying the mung bean skin and the peeled mung bean at a drying temperature of 45° C.;
[0052] 5) Grinding the dried mung bean skins and mung beans into powder and passing through an 80-mesh sieve to obtain mung bean powder;
[0053] 6) Add potato starch, enzyme and salt to mung bean powder and mix well; wherein, potato starch, enzyme, salt, mung bean skin and mung bean powder are prepared in the following proportions: 10 parts of potato starch, 0.2 parts of enzyme, 3 parts of salt, 10 parts of mung bean skin, 80 parts of mung bean powder, the enzyme is xylanase, and the amount of water added is 40 parts.
[0054] 7) The composite powder is subjected to simple shear flow and heating using a Couette cell device to obtain gluten-free mung bean noodles for relieving heat; wherein the simple shear flow and heating parameters of the Couette cell device are: temperature: 100° C., time: 20 minutes, rotation speed: 25 rpm.
[0055] Embodiment 2:
[0056] The preparation method of gluten-free mung bean noodles comprises the following steps:
[0057] 1) Select high-quality mung beans, remove damaged and diseased mung beans, and wash them clean;
[0058] 2) Soaking the washed mung beans in a 0.1% CaCl2 solution at room temperature for 12 hours;
[0059] 3) Peeling the soaked mung beans;
[0060] 4) drying the mung bean skin and the peeled mung bean at a drying temperature of 45° C.;
[0061] 5) Grinding the dried mung bean skins and mung beans into powder and passing through an 80-mesh sieve to obtain mung bean powder;
[0062] 6) Add potato starch, enzyme and salt to mung bean powder and mix well; wherein, potato starch, enzyme, salt, mung bean skin and mung bean powder are prepared in the following proportions: 20 parts of potato starch, 0.2 parts of enzyme, 3 parts of salt, 10 parts of mung bean skin, 70 parts of mung bean powder, the enzyme is glucose oxidase, and the amount of water added is 40 parts.
[0063] 7) The composite powder is subjected to simple shear flow and heating using a Couette cell device to obtain gluten-free mung bean noodles for relieving heat; wherein the simple shear flow and heating parameters of the Couette cell device are: temperature: 110° C., time: 25 minutes, rotation speed: 40 rpm.
[0064] Embodiment 3:
[0065] The preparation method of gluten-free mung bean noodles comprises the following steps:
[0066] 1) Select high-quality mung beans, remove damaged and diseased mung beans, and wash them clean;
[0067] 2) Soaking the washed mung beans in a 0.15% CaCl2 solution at room temperature for 12 hours;
[0068] 3) Peeling the soaked mung beans;
[0069] 4) drying the mung bean skin and the peeled mung bean at a drying temperature of 45° C.;
[0070] 5) Grinding the dried mung bean skins and mung beans into powder and passing through an 80-mesh sieve to obtain mung bean powder;
[0071] 6) Add potato starch, enzyme and salt to mung bean powder and mix well; wherein, potato starch, enzyme, salt, mung bean skin and mung bean powder are prepared in the following proportions: 30 parts of potato starch, 0.05 parts of enzyme, 3 parts of salt, 10 parts of mung bean skin, 60 parts of mung bean powder, the enzyme is cellulase, and the amount of water added is 40 parts.
[0072] 7) The composite powder is subjected to simple shear flow and heating using a Couette cell device to obtain gluten-free mung bean noodles for relieving heat; wherein the simple shear flow and heating parameters of the Couette cell device are: temperature: 90° C., time: 10 minutes, rotation speed: 20 rpm.
[0073] Embodiment 4:
[0074] The preparation method of gluten-free mung bean noodles comprises the following steps:
[0075] 1) Select high-quality mung beans, remove damaged and diseased mung beans, and wash them clean;
[0076] 2) Soaking the washed mung beans in a 0.2% CaCl2 solution at room temperature for 12 hours;
[0077] 3) Peeling the soaked mung beans;
[0078] 4) drying the mung bean skin and the peeled mung bean at a drying temperature of 45° C.;
[0079] 5) Grinding the dried mung bean skins and mung beans into powder and passing through an 80-mesh sieve to obtain mung bean powder;
[0080] 6) Add potato starch, enzyme and salt to mung bean powder and mix well; wherein, potato starch, enzyme, salt, mung bean skin and mung bean powder are prepared in the following proportions: 30 parts of potato starch, 0.2 parts of enzyme, 3 parts of salt, 10 parts of mung bean skin, 60 parts of mung bean powder, the enzyme is glutamine aminotransferase, and the amount of water added is 40 parts.
[0081] 7) The composite powder is subjected to simple shear flow and heating using a Couette cell device to obtain gluten-free mung bean noodles for relieving heat; wherein the simple shear flow and heating parameters of the Couette cell device are: temperature: 95° C., time: 25 minutes, rotation speed: 50 rpm.
[0082] Comparative Example:
[0083] The wheat noodle processing method comprises the following steps:
[0084] 1) Mix medium gluten wheat flour and salt evenly;
[0085] 2) adding water to the wheat flour mixed in step 1) and applying simple shear flow and heating using a Couette cell apparatus to obtain wheat noodles;
[0086] 3) Step 1) 100 parts of medium-gluten wheat flour and 3 parts of salt;
[0087] 4) Step 2) The water content is 40 parts, and the Couette cell apparatus applies simple shear flow and heating parameters are: temperature: 95° C., time: 25 minutes, rotation speed: 50 rpm.
[0088] For Examples 1-4 and Comparative Examples, the following Table 1 is given: Figure 1 and Figure 2 The performance test results are as follows:
[0089] Table 1
[0090]
[0091] Test results: as shown in Table 1, Figure 1 and Figure 2 As shown, mung beans were soaked in a 0.2% CaCl2 solution, and the Couette cell device applied simple shear flow and heating parameters with the following parameters: temperature: 95°C, time: 25 minutes, rotation speed: 50 rpm, and the prepared gluten-free noodles had the best quality and taste.
[0092] Those skilled in the art will readily appreciate other embodiments of the present invention after considering the specification and practicing the invention disclosed herein. This application is intended to cover any variations, uses or adaptations of the present invention that follow the general principles of the present invention and include common knowledge or customary techniques in the art that are not disclosed by the present invention. The specification and examples are to be considered exemplary only, and the true scope and spirit of the present invention are indicated by the following claims.
[0093] It should be understood that the present invention is not limited to what has been described above and that various modifications and changes may be made without departing from its scope. The scope of the present invention is limited only by the appended claims.
Claims
1. A method for preparing gluten-free mung bean noodles, characterized in that: include: 1) Select high-quality mung beans, remove damaged and diseased mung beans, and wash them clean; 2) Soaking the washed mung beans in a CaCl2 solution; 3) Peeling the soaked mung beans; 4) drying the mung bean skin and the peeled mung bean; 5) Grinding and sieving the dried mung bean husks and mung beans respectively to obtain mung bean powder and mung bean husk powder; 6) Add potato starch, enzyme, salt and water to mung bean powder and mung bean hull powder; mix well and let them rise; 7) The fermented dough is subjected to simple shear flow and heating using a Couette cell device to obtain gluten-free mung bean noodles that can relieve heat.
2. The method for preparing gluten-free mung bean noodles according to claim 1, characterized in that: In step 2), the concentration of the CaCl2 solution is 0.5-2%, the soaking temperature is 20-30°C, and the soaking time is 10-14h.
3. The method for preparing gluten-free mung bean noodles according to claim 1, characterized in that: In step 4), the drying temperature of the mung bean skin and the peeled mung bean is 40-50°C.
4. The method for preparing gluten-free mung bean noodles according to claim 1, characterized in that: In step 5), the dried mung bean skins and mung beans are ground into powder and passed through a 60-100 mesh sieve.
5. The method for preparing gluten-free mung bean noodles according to claim 1, characterized in that: In step 6), potato starch, enzyme, salt, water, mung bean powder and mung bean husk powder are prepared according to the following mass ratio: 5-10 parts of mung bean husk powder, 70-90 parts of mung bean powder, 10-30 parts of potato starch, 0.05-0.2 parts of enzyme, 1-3 parts of salt and 35-45 parts of water.
6. The method for preparing gluten-free mung bean noodles according to claim 1, characterized in that: In step 7), the parameters of applying simple shear flow and heating in the Couette cell device are: temperature: 90-110° C., time: 5-25 minutes, rotation speed: 5-50 rpm.
7. Gluten-free mung bean noodles prepared by the preparation method according to any one of claims 1 to 6.